Blueberry Jam

• 8 cups (4 pints) blueberries
• 4 cups sugar
• Juice of 1 lemon
• Pinch of fine sea salt
• 1 tablespoon finely chopped candied ginger

1. Place a wire rack on a rimmed baking sheet.
2. Place several small plates in the freezer to use later to test the consistency of the jam.
3. In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and salt.
4. Let stand until the berries start rendering their juice, about 15 minutes.
5. Meanwhile, sterilize eight 1/2-pint canning jars and lids in boiling water, following the manufacturers instructions (or see Boiling-Water Canning, page 279).
6. Remove the jars from the water and place upside down to drain on the prepared rack.
7. Remove the lids from the water and dry with a clean towel.
8. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands.
9. When they are cool enough to handle, dry them with a clean towel.
10. Set aside.
11. Follow the procedure for Raspberry Jam (page 289), including bringing the blueberry mixture to a boil and cooking until the mixture reaches the jelling point, preparing the canner, filling the jars and boiling them gently for 5 minutes, and checking that the seals on the jars are good.
12. When the jam reaches the jelling point (220F), add the candied ginger and stir to combine.
13. Store the unopened jars of jam at room temperature for up to 1 year.
14. Once the jam is opened, store in the refrigerator for up to 1 month.
15. For refrigerator or freezer jam, transfer the mixture to sterilized freezer-safe plastic containers or freezer-safe jars with lids, leaving 1 inch of headroom.
16. Freeze for up to 1 year or refrigerate for up to 1 month.

blueberries, sugar, lemon, salt, candied ginger

Taken from www.epicurious.com/recipes/food/views/blueberry-jam-380485 (may not work)